Sweet chocolatey banana bread 30.11.2013
Right out of Baby’s First Baking Book – incredibly simple to prepare. But also very moist and tasty, and the best possible way of using up old bananas. I adapted from this Nigella recipe (#TeamNigella). This is more cakey than bready, honestly, but it’s good to call it ‘bread’ for the sake of pretending that it’s ‘healthy’.
Ingredients
- 100 grams golden raisins, soaked in about 60ml dark rum or whiskey
- 175 grams plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarb
- ½ teaspoon salt
- 2 tablespoons cocoa
- 115 grams unsalted butter (a stick! a stick of butter!), melted
- 150 grams caster sugar (or not! I used American granulated sugar)
- 2 large eggs
- 3 super-ripe, medium-sized bananas, squidged
- a mixture of pistachios, walnuts and chocolate chips (about 75 grams in total)
- 1 teaspoon vanilla extract
Method
Bring the raisins and your chosen alcohol to the boil and then remove from the heat. Soak for a while (an hour is good, if you can wait), until the juice is mostly absorbed, and then drain.
Heat the oven to 170C / 325F.
Mix flour, bicarb, baking powder, cocoa and salt together in a medium-sized bowl. Then, in a larger bowl, beat together the sugar and melted butter until well combined, and then beat in the eggs one at a time. Add the bananas, chopped up nuts and chocolate chips, drained raisins, and vanilla extract and combine well using a wooden spoon.
Finally add the flour and cocoa mix 1/3 at a time, mixing in well. Bung into a standard-sized loaf tin and bake for a bit over an hour, or until a skewer comes out cleanish. Leave to cool in the tin on a wire rack.
File under dessert
Virginia makes web things and food things. Mainly bread. Oh, bread.
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